In an era where human progress is soaring at a dizzying rate, society must adapt its technology to solve current world issues. In a world where the internet, cell phones and notebook computers are becoming a necessity for everyday living, we often forget about those who still suffer attempting to meet their basic needs, including clean water, food and health care. It is time for the developed world to use their technology to help those who can not help themselves. Transfers of technology from the developed world to the developing world will improve the standard of living, increase efficiency in production and become a base for economic growth, without this transfer these countries will fall further into poverty and economic ruin, with little hope for survival. Innovation in food technology also one of the main mission during this era.
One of the innovation in food that had been discovered is salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen. According to findings published in the Journal of Food Science, addition of air bubbles to a water-based gel enhanced the perception of salt and sugar, and also changed the texture and appearance of the samples. Reducing the salt and sugar content of foods without affecting their taste is an important challenge for the food industry. Food manufacturers around the world have voiced their commitment to reducing the quantities of these ingredients in their products, and continue to research new options to offer low salt and sugar versions to consumers. Water-based gels were prepared using potassium chloride and sucrose or sodium chloride in water and then gelled using xanthan gum (0.5 per cent, Keltrol F, CP Kelco) and agar (0.25 per cent. Deltagar, Kerry Ingredients), and subsequently whey protein isolates (1 per cent, Bipro 95, Davisco Foods). Beating of the gels allowed for the formation of a controlled level of air bubbles up to 40 per cent of the volume.
Secondly, extracts from peanut skin that are rich in antioxidant compounds may preserved the colour of raw beef and slow its spoilage. According to findings published in International Journal of Food Science & Technology, extracts from peanut skin at a level of about 0.06 per cent were as effective as the synthetic preservatives BHA and BHT at a level of 0.02 per cent. The results indicate that the peanut skin extract could offer a natural alternative to more established synthetic preservatives such as butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT).
Other than that, substituting wheat flour for resistant starch for formulators to boost the health profile of a product without affecting taste or acceptance. Up to 40 per cent of the wheat flour in a short dough biscuit could be replaced by resistant starch without detrimentally affecting the taste, sweetness and overall acceptance, according to results published in LWT – Food Science and Technology. Researchers led by Susana Fiszman from the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) in Valencia note that their findings show the “good potential of a resistant starch rich ingredient for developing fibre-rich//biscuits// with the aim of developing products that increase dietary //fibre// intake by substituting this ingredient for part of the flour in the formulation”. Resistant starch can be found naturally in cold cooked potatoes, pasta and rice as well as baked beans and lentils.
One of the innovation in food that had been discovered is salt and sugar content of foods may be reduced by using air bubbles as an “inert filler” in liquid products, according to new research from Unilever R&D Vlaardingen. According to findings published in the Journal of Food Science, addition of air bubbles to a water-based gel enhanced the perception of salt and sugar, and also changed the texture and appearance of the samples. Reducing the salt and sugar content of foods without affecting their taste is an important challenge for the food industry. Food manufacturers around the world have voiced their commitment to reducing the quantities of these ingredients in their products, and continue to research new options to offer low salt and sugar versions to consumers. Water-based gels were prepared using potassium chloride and sucrose or sodium chloride in water and then gelled using xanthan gum (0.5 per cent, Keltrol F, CP Kelco) and agar (0.25 per cent. Deltagar, Kerry Ingredients), and subsequently whey protein isolates (1 per cent, Bipro 95, Davisco Foods). Beating of the gels allowed for the formation of a controlled level of air bubbles up to 40 per cent of the volume.
Secondly, extracts from peanut skin that are rich in antioxidant compounds may preserved the colour of raw beef and slow its spoilage. According to findings published in International Journal of Food Science & Technology, extracts from peanut skin at a level of about 0.06 per cent were as effective as the synthetic preservatives BHA and BHT at a level of 0.02 per cent. The results indicate that the peanut skin extract could offer a natural alternative to more established synthetic preservatives such as butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT).
Other than that, substituting wheat flour for resistant starch for formulators to boost the health profile of a product without affecting taste or acceptance. Up to 40 per cent of the wheat flour in a short dough biscuit could be replaced by resistant starch without detrimentally affecting the taste, sweetness and overall acceptance, according to results published in LWT – Food Science and Technology. Researchers led by Susana Fiszman from the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) in Valencia note that their findings show the “good potential of a resistant starch rich ingredient for developing fibre-rich //biscuits// with the aim of developing products that increase dietary //fibre// intake by substituting this ingredient for part of the flour in the formulation”. Resistant starch can be found naturally in cold cooked potatoes, pasta and rice as well as baked beans and lentils.